In many countries, especially in so-called “developed” countries, cancer has become a social disease, and the practiced medicine, in addition to the exorbitant cost of treatment, has not shown the best results in the fight against cancer. This situation is an inspiration and calling for many scientists, who conduct their own research to effectively fight cancer and to prevent cancer formation. The results of much of this research are much more effective in combating the disease than those used in official medical practice.

One of these pioneers in finding ways to effectively combat cancer was Dr. David Servan-Schreiber, a neuropsychiatrist and scientist. At 31 years old he discovered that he had a brain tumor. After a successful operation to remove a tumor in the brain, the oncologist could give him a little advice on how to guard against recurrence of cancer. Then Dr. Servan-Schreiber began to search diligently through scientific publications on cancer, whose nuumbers were increasing at an alarming rate. In this, he gained a lot of valuable information and insights into his own health, which he shared in his book “Anti-Cancer: A New Way of Life.”

The author came to an important general conclusion, that every person has some cancer cells in his or her body. He went further to discover that in countries that do not yet assimilated the „western lifestyle” (mainly polluted with chemicals and processed food), many of those people have tiny micro-tumors in their body that do not grow and do not cause the development of cancer.

Another interesting finding is the fact that the development of cancer is preceded by inflammation in the body and a weakened immune system, which creates conditions for the development of cancerous tumors and their metastases.

Pre-cancerous inflammation and weakening of the immune system

According to research results, pre-cancerous inflammation is the result in a large part to the radical change in the Western diet since the 1940’s, resulting in a rapid increase in the incidence of cancer. The most common harmful ingredients in the new diet are bleached sugar and bleached flour in place of various grits, whole grains, sourdough bread and other high-fiber, highly nutricious carbohydrates. In addition, harmful modified vegetable fats, such as margarine, soy and corn oils and meat from animals fed with feed with corn, soy, raising the omega-6 fatty acid content in their meat and products.

Omega -6 fatty acids are very pro-inflammtory, causing a predisposition to centralized fat redistribution ( the common unhealthy obesity). Fatty acids are also factors in the development of coronary heart disease, but they are inexpensive to manufacture and can be stored longer, now that they are further changed into trans fatty acids. Stress, lack of physical activity and environmental pollution also contribute to precancerous inflammation.

In addition to inflammation, the weakening of the immune system causes the existing cancer cells become activated and attack the weakest parts of the body. NF-kappa-B cells immediately fight cancer cells, but the excessively weakened immune system fails to prevent destruction of the cancer cells. Prof. Albert Baldwin of the University of North Carolina published an article in “Science,” which shows that substances found in green tea and red wine (from grape skins and grape seeds) -epigallocatechin gallate (EGCG) and resveratrol, respectively – are potent cancer-fighting ingredients. The pharmaceutical industry is working to produce synthetic substances to combat cancer, ninstead of using those already found in nature.

There are specific substances, resulting in the formation of the blood vessels which promote the development of a tumor. Dr. Servan-Schreiber states that drugs used to inhibit the growth of cancer, such as Avastin, are ineffective without activiating supplements. Other active substances are also found in mushrooms, green tea, certain vegetables and fruit, and cetain herbs.

The gene myth, Insulin-like Growth Factor (IGF) and cancer growth

The official news very frequently explain that the main source of cancer are inherited through genes. These assertions are contrary to many proven scientific facts. In Denmark, where an accurate record of the impact of genes on disease emergence is run, records found that the effects of illness in children caused by the genes are very minimal, if the biological parents died before the 50-year of life. A surprising finding was that the influence of genes on the formation of cancer in children adopted is somewhat larger, if the adoptive parents die before the age of 50, favoring the idea of a greater enviromental impact on cancer formation.

An important source for the formation of cancer is Insulin-like Growth Factor (IGF), which in turn has many of it’s signals and actions from refined sugars, which recently located in the vast majority of modern food products. IGF causes the growth of cancer cells, helping them to promate tissue penetration and fueling inflammation. In a study conducted at Harvard Medical School the reults showed that women with high levels of IGF, there is a 7-fold higher incidence of breast cancer than women with low levels of IGF. Similarly, research conducted at the University of California in San Franicisco showed that in men with very high levels of IGF incidence of prostate cancer is a 9-fold higher than men with normal levels of IGF.

A abnormal increase in IGF has its origin in improprly fed animals. In the U.S. rBGH (recombinant bovine growth hormone) stimulates milk production in cows, but also increases the production of fat cells and cancer cells.

We hear a great deal about low carb, no-carb diets, but are all carbohydrates the main culprit in many of our metabolic and civilizational woes? From skyrocketing obesity, Type II diabetes, even in small children, fatty liver, kidney diseases, even cancer are more and more prevalent, with the incidence growing. According to a few medical researchers, whose research results and suppositions have become viral, blame the ever growing consumption of high fructose corn syrop. Granted, the research is a little dated but still presentable and very viable.

The Bitter Truth

Dr. Robert Lustig, for example, a pediatric endocrinologist from USCF, made a widely circulated video entitled “Sugar: The Bitter Truth” He went on to explain how high fructose corn syrop, and sugar as well, since it is about 50% refined fructose, and its consumption grow, along with our waistlines, our metabolic imbalances, hypertension and even gout by raising uric acid levels.

Here’s a synopsis of all that was in the video, in case you who don’t feel like watching.

Yes, Dr. Lustig is very passionate about the subject. He makes many observational points, substatiated by research. More importantly, observation of everyday life, our foods’ ingredients lists, and overall health correlate pretty well with what he presents.

Fructose, heart and kidney disease

Dr. Richard Johnson, M.D. and Dr.. Takahiko Nakagawa MD, two nephrologists from the University of Colorado studied fructose’s association with cardiovascular disease, kidney disease, diabetes and obesity. Fructose occurs naturally in fruits, honey, in various sugars, and from the 1970s is synthetically produced as high fructose corn syrup in the amounts of 55% fructose and 45% glucose.

These researchers say that from the years obesity has increased dramatically throughout the world due to this additive in food.

The article notes that from 1970 to 1990 the consumption of fructose in the form of high fructose corn syrup increased over 1,000% in the United States.

In this study Dr. Heaney and his team noticed the different mechanism of action of fructose on pancreatic cancer cells. Although glucose was also active in cancer cells, its activity is related to the metabolism of cancer cells. The cells rapidly and effectively used the fructose to reproduce. The researchers even observed that the cancer cells prefer fructose charge to create nuclear acids, essential particles metabolism. Altered metabolism of the environment of the cells, more damage by oxidation, the pro-oncogenic process, DNA damage and inflammation contributes to the growth of cancer cells. Dr.. Heaney said that this process not be isolated to pancreatic cancer cells, but to cells in other tumors.

In Poland, sugar was produced for centuries from sugar beet – from 1993-2005, the cultivation of sugar decreased from 400,000 ha. to 270,000 ha, from 300,000 to 72,000 plantations- it is expected that this number is dropping still. Prior to entering the European Union, the Polish government announced to the court for the fact that Poland was limit production of “iso-glucose” (as high fructose corn syrop is called in Europe) [produced by a monopolistic company in Poland], to protect Polish sugar producers, maintaining higher production quotas upon entering the European Union. Unfortunately, Poland had to pay compensation to the company which sued Poland for restricting their quotas. In the end taxpayers had to pay that corporation many millions of dollars (about 20 million) after 4 years after the entry process to the European Union. So much for EU benefits. What’s much worse is that more and more iso-glucose” is being put in Polish food, and the effects of every-day you can see – more and more people, and obese children, an increase in Type II diabetes, even in children, often fatty liver, and other growing cancers in even the youngest, which were very rare a few decades ago.

What to do with all this information?

If at least part of these findings are true, it would be best to limit the amounts of high fructose corn syrop, or iso-glucose, in our diet. The best way to avoid it is to avoid processed foods as much as possible – especially sweetened drinks, fast food – the frukose is that there is even some ordinary breads and even health food.” Most forms of fructose is found in liquid form – sift drinks, sodas, not 100% juices and syrups, as well as many sweet foods, such as canned fruit, mass-produced cakes, sweets, also condiments such as ketchup and sauces. Search the ingredients labels for fructose or fructose syrup, glucose-fructose syrup, iso-glucose or something similar. If you have any of the conditions or risks for the conditions mentioned in the research, it would be best to carefully approach the consumption of honey and sweet fruits such as grapes, bananas and dried fruit.

Unfortunately, today’s lifestyle is not always conducive to health. Fast, unhealthfully produced (factory farmed) food or food-like substances substances eliminate the most important elements – minerals, vitamins, enzymes – necessary for health. Adding unhealthy preservatives, synthetic flavoring, and conserving additives that our bodies biologically cannot recognize, since even half a century ago, they were not present in our world.

Adding the constant rush, excessive stress, air and water pollution – it all accumulates. This portal will try to pry through many of the anti-biological threats and issues we face on a day to day basis, looking for ways to improve our daily living, setting our lives according to a more pro-biological conception and basis.

Melissa Wenner Moyer’s article entitled “It’s Time to End the War on Salt” was a huge eye-opener for me a few years back. As an avid pro-healthy lifestyle, healthful food proponent, I had spent years, probably most of my mature life avoiding salt intake like the plague. I suffered from poor lower extremity circulation, developing cankles after long days at school and work or during longer period sitting (i.e. during travel). Not so anymore after adjusting my salt intake.

Moyer’s main premise is that most of us need salt, even more than the dietary recommendations (or restrictions). According to a few studies, not enough salt in our diet can be dangerous, ranging from side effects like excacerbation of heart disease and cardiac death.

The European Project on Genes in Hypertension (EPOGH) Investigators published a multi-national study in May 4, 2011 JAMA that clearly showed the correlation between low sodium intake and cardiovascular disease (CVD). There was an increase in systolic blood pressure with the higher salt intake, but not rise in diastolic blood pressure. Bottom line, the higher salt intake did not translate into a higher risk of hypertension of CVD.

A previous cohort study done at Albert Einstein College in New York showed a correlation between lower sodium excretion, i.e. intake and myocardial infarction in hypetensive men. This study performed the most accurate measurement: the 24-hour sodium excretion test. The Second National Health and Nutritional Examination Survey confirmed the association between higher cardiovascular mortality and low sodium intake. The Rotterdam Study did not find conclusive evidence to a correlation or association between sodium intake and CVD and mortality. Another study showed that a low sodium diet in congestive heart failure, had huge increases in aldosterone (which raises blood pressure) and plasma renin activity (which also raises blood pressure) and had poorer outcomes than the normal intake sodium group. Not to say this is the mechanism in healthy individuals, but these studies may be the beginning of the salt restrictive reversal.

A Finnish study performed the 24-hour sodium excretion test concluded a higher risk between high sodium intake and cardiovascular events in males. A study at McMaster University, which also conducted the 24-hour sodium excretion test in patients with diabetes and cardiovascular diseases found that the risk of cardiovascular sequelae are receiving low sodium (less than 3 g / day), and a high sodium (more than 7 g / day). Many studies follow these results as well.

What’s the conclusion? Yes, we should limit our salt intake, but not to 2.3 g/day as recommeneded previously, but to 6 g/day. First of all limit your intake of processed foods, since thats the biggest culprit when it comes to high sodium intake. It’s better to use unrefined salts, such as sea salt (equivalent in sodium to table salt, but less processed, containing magnesium, calcium halides and sulfates ), Himalayan salt (which contains over 80 minerals and elements), rock salts (some versions are iodized), since they contain higher amount of elements and trace minerals and – to add a personal note – taste better, so we can use less of them, thus getting less sodium overall.

Common table salt, the most commonly used and put in processed food, is 97-99% sodium chloride, has been processed with anticaking agents like sodium aluminosilicate or magnesium carbonate. On the material safety data sheet for sodium aluminosilicate the following is written: „Hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation. Severe over-exposure can result in death.”

Magnesium carbonate doesn’t fare better, as it is described as possibly „ toxic to cardiovascular system. Repeated or prolonged exposure to the substance can produce target organs damage.” It is also toxic if inhaled. These are two of the long list of anti-caking agents (many which contain aluminum, which is linked with neurotoxicity in infants, Alzhiemer’s disease and possibly breast cancer ) that can be found in common table salt. The addition of iodine is the only redeeming quality of the salt.

Almost everywhere, we hear about the need to reduce high cholesterol, which is harmful and contributes to coronary heart disease, heart attacks and other cardiovascular diseases. It’s just that over the last decades, the public is consuming smaller and smaller amounts of saturated fats, which are found in butter, eggs, meat and fat, and coconut and palm fats, turning to unsaturated fats, or vegetable rich in omega-6 such as sunflower, corn, soy, canola, and rapeseed oil. Despite these changes, the public did not become more heart healthy. In addition, mamy of thevegetable fats are subjected to a chemical changes, which harden the fats to form trans fats or partially hydrogenated fats. This process causes the fats to be less prone to spoiling, but the effects are very harmful to our health.

Recently many scientists show that the level of cholesterol in the blood is not a reliable measure of risk for cardiovascular disease -inflammation in the vessels is the main culprit. This is mainly from vegetable fats, especially those further modified to trans fats. An Australian study from 1966 to 1973 showed that the group of men who have taken more vegetable fats obtained lowering cholesterol, but morbidity and mortality from myocardial infarction was much higher than the control group that consumed approximately 15% saturated fat.

A group of researchers reanalyzed the results and concluded that taking a large amount of vegetable fats rich in omega-6 causes a dramatic increase in not only heart disease but also many other diseases and conditions such as harmful metabolic syndrome due to elevated levels of inflammation in the body.

Analyzing of the real risk of saturated fat

In a meta-analysis undertaken in California, covering 347, 747 people, saturated fat has been shown to have no relation to vascular diseases such as stroke or heart disease.